The latest addition to our collection of Kotetsu Iron Clad knives, this is a slightly different shape to the rest.
Shibata San created this knife to be slightly different to the rest of the Iron Clad range, there is a lot more belly on the knife than the others mainly towards the front with a slightly more pronounced point. This will please any rock choppers out there and you can get quite high up on the tip which is great for precision work.
If you are looking for a saya for this knife, the Konosuke Kiritsuke saya is not made for the battleship but is a pretty good fit with only minimal movement.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 190 mm (Measurement of the cutting edge)
- Total length 332 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 43 mm Heel to spine
- Total weight 125 grams
- Blade Material Powder cutting edge, laminated in Powder
- Hardness 62-63 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Gyuto
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
Wrapped in the day's local newspaper and safely encased in a stylish black storage box with a red inlay and a small note from the blacksmiths explaining that this range is how they prize art and functionality; efficient cutting tools over ones that are simply beautiful. These are both.
Along with the normal packaging, we of course include our usual plasters just in case you're not quite ready for how sharp these knives are!
What is a Gyuto knife?
Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.